Pork Medallions with Terriyaki Sause and Papaya Salsa
Pork Medallions with Terriyaki Sause and Papaya Salsa
Serves: 4
Calorie: 214, Proteins: 21 g, Total Fat: 7 g, Fiber: 2.40 g, Sugar 12 g.


2 whole navel oranges 3/4 cup chopped refrigerated papaya or mango 1/4 cup slivered green bell pepper 2 Tbs finely slivered red onion 2 Tbs chopped fresh cilantro 1 tsp finely shredded lime or lemon peel 2 tsp lime or lemon juice 1 Tbs finely chopped jalapeno pepper 1 pound teriyaki-marinated pork tenderloin - 1 1/4 lb. 1 Tbs vegetable oil


Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.

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